• Get the best of both worlds: Lune has launched a limited-edition banh mi-inspired croissant.

• Here’s how to get up to $100 off your next dining bill, thanks to the City of Melbourne’s new initiative.

• One of Broadsheet’s editors can’t stop thinking about this salty-sweet croissant from a (literal) hole-in-the-wall patisserie.

• Labyrinthine Northcote grocer Terra Madre has opened a second, significantly more sizeable outpost (where bulk-buying is a breeze).

• A surprisingly flavoured Victorian pie has been crowned Australia’s best. How do you feel about surf’n’turf?

• Plant-based powerhouse Shannon Martinez has transformed Smith & Daughters into a vegan taco shop. Get a load of this. (Editor’s note: after publication it was announced that the pop-up has now ended.)

• Staying in Martinez territory, her cardamom-and-cinnamon doughnut – in vegan-gelato form – is now a permanent fixture at Piccolina. By popular demand.

• Preston’s new Munch Bakery delivers barbacoa shepherd’s pie, crackling-crowned sausage rolls and “humble” pie – but only once a fortnight.

• One of Australia’s most exciting young chefs is taking the reins at a snug new north-side wine bar.

• Egglab has cracked open in Brunswick, bringing big breakfast-burger energy to a former kebab shop.

• Bubble tea for just $1.70? DIY with a new kit from the alliterative Boba Barista.

Small Time does big – 55-centimetre big – New York-style pizzas by the slice (from $4). Go for the margherita-like Super Cheesus or the whopping pepperoni pie.

• Want light, buttery, flaky pastry? Order these pre-rolled puff-pastry sheets from beloved buttermaker Pepe Saya.

• Rumble Coffee Roasters has opened a pint-sized espresso bar at its red-brick roastery in Kensington. Get your beans brewed or bagged, right where they’re roasted.

• Sending noods: we’ve got eight noodle-recipes – including biang biang, ramen and pad thai – for cockle-warming purposes.